Talimpu senagalu / Guggillu / Senagala Talimpu

INGREDIENTS:

1. Chick Peas - 2 cups (raw)
2. Onion - 1 (small)
3. Green chillies - 4
4. Mustard seeds - 1/4 tbsp
5. Cumin seeds - 1/4 tbsp
6. Urad dal - 1/2 tbsp
7. Oil - 1 tbsp
8. Salt to taste
9. Caustic soda

PROCEDURE:

1. Take chick peas into a bowl and wash them with water. And soak them overnight in water.

2. Take the chick peas in a pressure cooker add sufficient amount of water, pinch caustic soda, little salt. Pressure cook them for 4 whistles. Caustic soda helps you to cook chick peas soft. Then drain the water and keep the chick peas a side.

3. Now in a non-stick pan add 1 tbsp oil and heat it. When the oil is hot enough add mustard seeds, cumin seeds and urad dal. Once the mustard seeds splutter add chopped green chillies and fry for 1 min. Then add chopped onions and little salt and fry till they are translucent. Now add the boiled chick peas, mix them nicely and saute for 1 min. Adjust salt and turn off the heat.

4. Serve the talimpu senagalu by transferring into a small bowl.

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Pop Corn

INGREDIENTS:

1. Pop Corn Kernels - 1/2 cup
2. Oil - 3 tbsp
3. Salt to taste

PROCEDURE:

Take a deep non stick pan add oil and heat it on medium heat. 
When the oil is hot enough add little salt and pop corn kernels into the oil and mix them nicely (Make sure all the popcorn kernels are coated with oil) and cover the pan.

Cook them on medium heat till all the pop corn starts popping. 
Once the popping slows down to several seconds between the pops, turn off the heat and remove the pan from stove. Take off the lid and enjoy your pop corn.

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Potato Bajji / Aloo Bajji

INGREDIENTS:

1. Potatoes - 1 Large
2. Besan - 2 cups
3. Rice flour - 1/2 cup
4. Caustic Soda - a pinch
5. Red Chilli powder - 1 tbsp
6. Salt to taste
7. Oil

PROCEDURE:

Take potato wash and peel it. Then slice the potato into thin slices with a knife or slicer and keep them aside.

In a bowl take besan, rice flour, caustic soda, red chilli powder, salt and mix all the ingredients with water and make a medium consistency batter. The batter should not be too thick or too thin. Knead the batter with spoon for at least 5 mins to get nice puffy bajji. Taste the batter to check for salt and chilli powder.

Now take a frying pan add oil and heat it. When the oil is hot enough dip the potato slice in the batter and drop it gently into the oil. Deep fry till they turn golden brown color.

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Masala Vada

INGREDIENTS:

1. Channa dal - 2 cups
2. Cinnamon sticks - 2
3. Besan - 1/2 Cup
4. Onions - 1 Large
5. Green Chillies - 3 to 4
6. Dry red Chillies - 2 to 3
7. Cilantro
8. Curry leaves - 4
9. Red chilli powder - 1 tbsp (Optional)
10. Salt

PROCEDURE:

Soak channa dal in water for at least 4 hrs. Take 1/2 qty Soaked channa dal, cinnamon sticks, dry red chilli in the mixer and make it into coarse paste. Now take the remaining 1/2 qty of soaked channa dal in the mixer and make it into fine paste.
Now mix that entire qty of paste with chopped onion, green chillies, salt (required), red chilli powder, chopped cilantro and curry leaves.
After mixing the above all ingredients well, add some besan flour to give good binding to the mix.

Dumplings:
To prepare dumplings take the mix put it between your hands and press it gently. (keep the hands wet to get dumplings without sticking to your hand). If the dumplings are breaking add some more besan to it.
Take oil in a deep frying pan and heat it, when the oil is hot enough add the dumplings in oil (don't turn dumplings to the other side immediately after adding) and fry for 2 mins on medium heat. Then turn to other side and fry them until they turn golden brown color.

DO NOT ADD WATER TO THE MIX.

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Aloo Bonda

INGREDIENTS:

1. Potatoes - 3 
2. Green Peas - 1/2 cup
3. Lemon - 1 
4. Onion - 1
5. Green chillies - 4 (Chopped)
6. Cashew nuts - 1 tbsp
7. Turmeric Powder - 1 pinch
8. Cilantro
9. Ginger - 1 inch 
10. Cumin seeds - 1/4 tbsp
11. Mustard seeds - 1/4 tbsp
12. Besan - 1 cup
13. Rice Flour - 1/4th cup
14. Baking soda - pinch
15. Hing - 1 pinch
16. Red chilli powder - 1/2 tbsp
17. Salt to taste

PROCEDURE:

Boil the potatoes in microwave or cooker, peel them and mash them into paste using potato masher or hand. Chop the onions and green chillies into fine pieces. 
Now take some oil in a pan and heat it,then add the mustard seeds, cumin seeds and cashew nuts and fry them till cashews turn into golden brown. Then add chopped ginger, onions, green chillies and fry them till the onions are transparent.
Now add the turmeric powder, hing and salt to it and fry for a min then add mashed potatoes and chopped cilantro and mix all the ingredients well.
Then take it off from the stove and add the lemon juice to it and mix. Let it cool, then make small balls out of this curry and keep aside.

In a bowl take gram flour, rice flour, baking soda, red chilli powder and salt and mix them all by adding little water.(The batter shouldn't be too thick).
Heat oil in a deep frying pan.When oil is hot enough, dip potato balls in the batter and drop them carefully into the oil. Fry them until they turn golden brown in color.

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Tapala Chekka / Rice Flour Pan Cake / Biyyapu Pindi Appachulu

INGREDIENTS:

1. Rice Flour - 2 cups
2. All Purpose Flour (Maida) - 1/2 cup
3. Channa Dal - 2 tbsp
4. Moong Dal -  1 tbsp
5. Onions - 1 (large )
6. Green Chilli - 3 to 4
7. Cumin seeds - 1 tbsp
8. Red Chilli Powder - 1 tbsp
9. Salt to taste

PROCEDURE:

For preparing Tapala chekka first soak channa dal and moong dal in water for at least 1 hr.

Now to the rice flour add maida, chopped onions, green chillies, cumin seeds, red chilli powder, soaked channa dal and moong dal, salt and mix all of them thoroughly using hand and taste it to check whether all ingredients are sufficient or not. If not add little more red chilli powder and salt as per your taste.

Then mix the above all ingredients with sufficient quantity of water to prepare dough.

Take a pan heat it well and then apply some oil to the pan, then take some dough and spread it properly on the pan with your fingers. While spreading the dough wet your hands with water so that the mix won't stick to your hand. Then add some oil on its top. 

Now close the pan with lid and cook for 3-4 mins until bottom side cooks well. Then remove the lid and turn the tapala chekka to other side and cook it until it changes it color to golden brown. (No need of lid for the other side).

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Mysore Bonda

INGREDIENTS:

1. All purpose flour (Maida) - 2 cups
2. Rice flour - 1/2 cup
3. Curd (sour)
4. Onions - 1 Large (Optional)
5. Green chilli - 2 to 3 (Optional)
6. Caustic soda - pinch
7. Salt to taste

PROCEDURE:

Mix rice flour, maida, caustic soda and salt with the sour curd to prepare dough. (Batter should be thick paste)
Keep the batter aside for at least 2 hrs.
Then add chopped onions and green chillies to the batter. (Optional)
Take oil in a deep frying pan and when the oil is hot enough, wet your hand and make small dumplings of the dough and drop in the oil ( you can also use large spoon) and fry them on medium heat till they turn golden brown color. Serve hot with coconut chutney.

MAKE SURE CURD IS SOUR ENOUGH.

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Vegetable Bread Cutlets

INGREDIENTS:

1. Bread - 10 Slices
2. Onion - 1 Large
3. Tomato - 1 Large
4. Green Chilli - 7 to 8
5. Cilantro
6. Cumin seeds - 1/2 tbsp
7. Salt
8. Sooji

PROCEDURE:

a) For making mix:
Chop the onions and add that Chopped onion and green chilli to the chopper. Chop them until they all become paste (if you don't have chopper add them in mixer).
Then chop tomato into very fine pieces (approx.1mm size) and also cut the bread slices into small pieces (approx.,5mm*5mm) .
Now add that onion and green chilli paste to the chopped tomatoes and bread pieces. To it add chopped cilantro, cumin seeds and little amount of salt (as required). Mix all the ingredients well with your hand and make sure that all bread pieces become paste and keep it aside for at least 1hr.

b) For frying:
Take a pan and heat it, when it is hot enough take the mixture that you have prepared in step(a) and make it into small balls and hold b/w your hands and press them gently.
Roll them front and back in sooji powder and cook them on the non-stick pan till sooji turns brown.Taste them with tomato ketchup....yummy..

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Vegetable Puffs

INGREDIENTS:

1. Puff Pastry Sheets Pack - 1 
2. Potatoes - 2
3. Green Peas - 1/4 cup
4. Ginger Garlic Paste - 1tbsp
5. Garam Masala - 1/2 tbsp
6. Salt to taste

PROCEDURE:

Curry for stuffing:
Chop potatoes into small pieces, like we do for potato fry. Cook the Chopped potatoes, green peas in a microwave or pressure cooker by adding adequate amount of water.
Then take a frying pan and add some oil, when the oil is hot enough add ginger garlic paste and fry it for 2 min. Then add garam masala to it and fry for 1 more min. Now add all the boiled vegetables, salt and mix them all and cook for another 2 to 3 min.
Taste it and make sure that all the ingredients are good enough.(before you stuff into pastry rolls). Let the curry cool before you stuff it into pastry sheets.

Making Puffs:
Now thaw the rolls for about 10 min before unfolding them. After the pastry sheets are thawed, place them on a flat surface and cut them into square pieces of your required size or 10cm*10cm.
Take each piece and roll them little thinner using rolling pin (apply little rice flour on both sides of the sheet to avoid sticking while rolling).
Place 2 tbsps of curry in each of these sheets and apply very little water to sheet corners and seal all the corners by pressing them together with your fingers.
Then place all the puffs in refrigerator for just 5 mins. Then place them in a preheated Oven (350 degree F) for about 12 min or until they turn golden brown.

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Potato Bread Sandwich / Bread Sandwich

INGREDIENTS:

1. Bread slices - 8
2. Potatoes - 2 (Large)
3. Onions - 1 (small)
4. Red Chilli powder - 1 tbsp
5. Salt to taste
6. Cilantro

(Sandwich maker needed) - you can see it here Sandwich Maker 

PROCEDURE:

1. Peel the potatoes and cut them into large cubes and boil them in a pressure cooker or microwave by adding sufficient amount of water. Mash them into paste by using potato masher and keep a side. Chop the onion and keep them aside.

2. Now take a pan add some oil, when the oil is hot enough add chopped onions and fry them until the onions are transparent. Then add red chilli powder and salt as required to the fried onions and mix them well. Then add the mashed potato paste to it and mix them all well and cook for another 3-4 mins and add chopped cilantro. Taste it and make sure that red chilli powder and salt are enough (If not sufficient add 1/4 tbsp oil at one corner of the same pan and to that oil add red chilli powder or salt and mix them well with curry). Then transfer the curry into a bowl.

3. Now take two bread slices, for one slice apply ghee or butter on one side and place the ghee side facing the bottom plate of the sandwich maker. Take the other slice, place 1 to 2 tbsp of potato curry on it and spread well. Place this slice on the first bread slice in such a way that curry should face the first bread slice and again apply ghee or butter on the top of the second slice and close the sandwich maker. Cook them until the red light on the sandwich maker changes to green.

4. Serve the sandwich hot with green chilli sauce.

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Gatti Onion Pakoda / Gatti Ulli pakodi

INGREDIENTS:

1. Besan/Gram flour - 2 cups
2. Corn flour - 1 cup
3. Rice flour - 2 tbsp
4. Onions - 1 Large
5. Green Chilli - 3 to 4
6. Red chilli powder - 1 tbsp
7. Salt to taste
8. Caustic soda - 1/4 tbsp
9. Cumin seeds - 1/4 tbsp

PROCEDURE:

1. Chop the onions into very thin slices in length wise and also chop the green chillies into small pieces.  In a large bowl take onions and green chillies. Then add besan and corn flour.

2. Then add rice flour, red chilli powder, salt and caustic soda and mix them all well using fingers. Then add 1 cup of water and mix all ingredients well that it forms a hard batter. Don’t add too much water.

3. Now take oil in a deep frying pan and heat it. When the oil is hot enough, take some batter in your hand and drop that batter into the oil by moving your right hand thumb finger forward to form small fritters.

4. While frying use your ladle to turn the fritters occasionally to make sure they cook on all sides. Deep fry on above medium heat till they turn into golden brown. Then remove the pakodi on to some absorbent paper and serve hot.

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Urad Dal Vada / Minapappu Vada

INGREDIENTS:

1. Urad Dal - 2 cups
2. Onion - 1 (Large)
3. Green chillies - 4 to 5
4. Cumin seeds- 1/4 tbsp
5. Salt to taste
6. Oil for frying

PROCEDURE:

1. Soak the urad dal in water for at least 6 hrs. Now take the soaked urad dal and grind it in grinder or mixer into paste by adding adequate amount of water. Batter should be thick and it should not flow freely.

2. Chop the onions and green chillies into small pieces. Add the chopped onions, green chillies, cumin seeds and salt to the batter and mix all the ingredients well.

3. Take oil in a deep frying pan and heat it. Take a polythene sheet or bag and wet it with water. When it is hot enough, take lemon sized batter and place on the polythene sheet. Again wet your hand with water and spread it like a thin disc on sheet. Then put hole at the middle and drop it into the oil. Fry them on medium heat until they turn golden brown color.

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Chekodi

INGREDIENTS:

1. Rice Flour - 1 cup
2. Moong dal - 1 tbsp
3. Cumin seeds - 1/2 tbsp
4. Red chilli powder
5. Salt

PROCEDURE:

For preparing chekodi take a bowl and add 1 spoon oil , water  ( For 1cup Rice Flour = 1 1/2 cup water), moong dal, cumin seeds, salt and red chilli powder and boil them.(add salt and red chilli powder plenty enough to give good taste after adding rice flour to it.) Taste the water, if the water is salty and little spicy then 
Then add the rice flour to boiled water and mix it gently with the spoon without any clumps and close the container immediately after mixing.
For making chekodi, apply oil to both your hands and plate.Then take some paste and make a ball and roll on plate like a 5mm dia rope and connect the two ends.

Now take some oil in the deep frying pan and heat it well then add the chekodi and let them fry until they change color.

DON'T EXPOSE EITHER PASTE OR CHEKODI TO AIR ALWAYS CLOSE THEM WITH SOME LID.

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Pav Bhaji

INGREDIENTS:

1. Potatoes - 2 nos
2. Tomatoes - 2 Large
3. Cauliflower - 1 LB
4. Green capsicum - 1 Large
5. Onion - 1
6. Green chilli - 4 
7. Ginger - 4 inch piece
8. Garlic - 7 cloves
9. Turmeric Powder - pinch
10. PavBhaji Masala - 5 tbsp
11. Dry Mango powder - 3 tbsp
12. Cilantro - 1/2 bunch
13. Salt to taste

PROCEDURE:

Chop potatoes, tomatoes, cauliflower and green capsicum into large cubes. 

Cook them all in a pressure cooker by adding 5 cups of water until 4 whistles. 

Then transfer all the cooked vegetables into one container and the water that is left into another container. Don't throw the vegetable stock, keep it aside for later use.

Now mash all the cooked vegetables well with a masher or put them in mixer just for 1/2 min or use hand mixer. Now chop the onions, ginger and garlic. 

Take chopped onion, ginger, garlic (take ginger and garlic in equal quantities), green chilli, turmeric powder into mixer and make paste of it.

Take a deep non stick pan and add 1/4 cup oil, when the oil is hot enough add the ginger-garlic and onion paste we already prepared and fry for 3-4 mins.

Then add pav bhaji masala and dry mango powder to it, mix well and cook them for another 1 min and then add prepared vegetable paste, vegetable stock and salt (required) and cook them all for 15-20 min until you get desired consistency. 

Bhaji should neither be thick nor thin. Garnish it with chopped cilantro.

Toast pav slices on the pan by applying butter or ghee and serve them hot with bhaji and chopped raw onions.

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Gunta Punugulu

INGREDIENTS:

1. Dosa Mix - 1cup (For making dosa mix - take 1:3 cups of urid dal and rice, soak them for at least 6 hrs and grind into smooth batter using grinder or mixer)
2. Onions - 1 Big
3. Green Chillies - 4
4. Red chilli powder - 1/2 spoon
5. Channa Dal - 2 tbsp (Optional) -Soak in water for 2 hrs
6. Salt to taste
7. Caustic soda - pinch
8. Oil

PROCEDURE:

Add chopped onions,green chillies, red chilli powder, caustic soda, Soaked channa dal and salt to the dosa mix .
Mix all the above ingredients well.Now take the pancake pan and heat it,when it is hot enough grease it with little oil and place the batter in the pan.
Cover it with lid and cook it on medium heat for 4 to 5 mins.
After batter is cooked on the top,carefully turn them to the other side and again cook for 4 to 5 mins without covering.
Then remove them from pan and serve hot with coconut chutney or karam podi.

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